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*Use 'Pure' Spread (dairy/soy-free), Vitalite (dairy/soy-free), gold foil Stork (dairy/soy-free), oil or if soy isn't an issue Earth Balance Buttery Spread.
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Of course you can use dairy butter too
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To make the chocolate fudge, put the sugar, cocoa, salt and coconut milk into a saucepan
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Heat gently for around 10 minutes or until the sugar has completely dissolved, stirring as it melts together
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Turn up the heat and let the mixture come to a slow boil.
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Don't stir through this stage, it won't burn so don't be tempted.
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Don't disturb the mixture yet
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Using a candy thermometer, let the mixture reach 234F / 112C.
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It will have reduced slightly, look very glossy and the bubbles popping on the surface will be very small and rapid due to the mix having thickened
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Carefully take the pan off the heat and add the butter substitute and vanilla.
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Don't stir it in yet!
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The mixture needs to cool to 125F / 52C first
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Meanwhile, line an 8 inch square baking tray or dish with foil, leaving an overhang on 2 sides.
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Spray the foil lightly with oil
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Now that it's cooled a bit you need to start beating it viciously!
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You'll see it lose it's gloss and turn a matt colour.
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It'll feel stiff too.
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This takes around 10 minutes
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Pour the fudge into the lined tray and smooth over the top.
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At this point you can add a topping if you want to but I like it just the way it is.
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Let it come to room temperature to set, don't put it in the fridge
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When it's set, lift it out of the tray using the overhanging foil to pull it out easily and set it down on a chopping board
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Cut into squares or slabs.
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If gifting, slabs are best.
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You can wrap them in parchment then wrap again in foil.
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You can use this method to freeze it too, it'll last 3 months frozen
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Keep in a lidded container either refrigerated or at room temp if you prefer your fudge softer
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The instructions for maple vanilla fudge are the same as for chocolate flavour
